Roasted Vegetable Turkey Pinwheels Ingredients: 2 medium yellow summer squash cut into 1/2" slices 1 large sweet yellow pepper cut into 1" pieces 1 large sweet red pepper cut into 1" pieces 2 large carrots, cut into 1/2" slices 3 cloves garlic, peeled 2 tbsp. olive oil 2 pkg. (8 oz.) cream cheese cubed 1/2 tsp. each salt, pepper 8 tortillas (10"), room temperature 1 lb. thinly sliced deli turkey 4 cups torn lettuce Directions: Heat oven to 450º F. (230º C). Place squash, peppers, carrots and garlic in a 15x10" baking pan coated with cooking spray. Drizzle with oil and toss to coat. Bake, uncovered, at 450º F. 25 - 30 minutes or until lightly browned and tender, stirring once. Cool slightly. Place vegetables, cream cheese, salt and pepper in a food processor, cover and process in a food processor; cover and process until blended. Transfer to a bowl, cover and refrigerate 2 - 3 hours or until thickened. Spread 1/2 cup cream cheese mixture over each tortilla, layer with turkey and lettuce. Roll up tightly; wrap each in plastic wrap. Refrigerate at least 1 hour. Unwrap and cut each into 8 slices.
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